Delicately Fragrant Mulled Cider (in the Crockpot) Recipe on Food52 (2024)

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Delicately Fragrant Mulled Cider (in the Crockpot) Recipe on Food52? ›

Put fruits and spices in your slow cooker, pour a gallon of cider over it all, and put it on high heat for a few hours, allowing for at least half an hour at a full simmer. As you drink the cider, top it off every now and then with new cider—the mixture can keep mulling and spicing all day.

Here's the difference between apple cider and apple juice: Apple cider is just unfiltered apple juice that can be served hot or cold. Mulled apple cider is unfiltered apple juice that's been heated and flavored with mulling spices such as cinnamon, cloves, and allspice; and fruits like oranges, lemons, and apples.

Per gallon of cider, I recommend using 4 cinnamon sticks and 1 teaspoon each of your chosen spices. Use whole ones, if you can—ground spices will give your cider an unpleasant gritty texture.

Flavor tip one: Add 1/4 of a 12oz can of frozen apple juice concentrate. I add the frozen apple juice concentrate when I am using the grocery store apple cider, in an effort to make it more like the fresh stuff.

Wassail (/ˈwɒsəl/, /-eɪl/ WOSS-əl, -⁠ayl, most likely from Old Norse "ves heill") is a beverage made from hot mulled cider, ale, or wine and spices, drunk traditionally as an integral part of wassailing, an ancient English Yuletide drinking ritual and salutation either involved in door-to-door charity-giving or used to ...

A spicey bouquet of apple, clove, orange and cinnamon topnotes with a sweet background.

Order our ready-made mulled cider bag in a box in volumes of 5, 10 and 20 litres. The best addition to your winter celebrations, our Mulled Cider is perfect for Bonfire night, Halloween and Christmas. Served in tin mugs by a crackly fire, it's an ideal winter warmer!

Combine classic warming spices like clove, allspice and cinnamon in your cider for an especially autumnal treat.

Using fruit other than apples in hard cider is common and adds great additional flavor. Some of the more common fruit selections are pear, cherry, peach and pineapple.

You can use any type of sugar for this, but dextrose and frozen apple juice concentrate are favored by many cider makers.

Why does my cider taste bad? ›

Cause/Control: If an apple juice concentrate was used, could include problems in the water, though most cider will not involve added water. Excessive nutrient use resulting in residual nutrients in the cider, poorly-rinsed cleaning and/or sanitizing agents, and artificial flavorings may all add a chemical character.

One with too high of tannins will seem bitter. Together acidity and tannins provide balance to sweetness and apple / pear character. Less tannin will heighten the acidity and vice versa. Using too much of both results in a harsh, astringent cider.

There are others; Clos De Bois, for an aromatic sip, or CL-23, for a clean, crisp cider. Any beer yeast will also create apple cider, however, some are much better than others. One of our favorites is the Safale US-05, which is a yeast commonly used to make pale ales and IPAs. It has a crisp, clean flavor.

Full-bodied, dry and cloudy ciders that thins out when heated, are often a popular choice to mull. A sweet cider with a strong apple flavour is preferable, but it's also important that there's a hint of acidity to cut through the syrupy richness that too sweet a cider can result in.

I prefer bourbon but whiskey or a dark rum with caramel flavors would also work wonderfully. What kind of bourbon goes in spiked apple cider? I used Makers Mark for this recipe which is one of my favorite bourbon brands. However, other brands I also recommend Four Roses or Woodford Reserve as other great options.

Spiking Mulled Cider

Add alcohol to a single mug or the batch of cider after cooking so the alcohol doesn't cook off.

Very little alcohol will cook off. The boiling point of ethanol is 79C - you should WARM mulled wine and certainly not bring it anywhere near close to 79C.